Cranberry Almond Thanksgiving Slaw Recipe
A refreshing cranberry almond Thanksgiving slaw recipe that combines seasonal flavors with a tangy apple cider vinaigrette.
Equipment
- Mason jar
- Large Bowl
- Knife
- cutting board
Ingredients
Apple Cider Vinaigrette
- 6 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons Maple Syrup
- 2 teaspoons Dijon Mustard
- 1 small clove Garlic, minced
- 0.5 teaspoons Kosher Salt
- 0.25 teaspoons Black Pepper
Cranberry Almond Slaw
- 0.5 head Green Cabbage
- 0.5 small Red Onion
- 1 cup Dried Cranberries
- 1 cup Sliced Almonds
- 0.5 cup Flat Leaf Parsley
Instructions
Make the Apple Cider Vinaigrette
- Add the olive oil, apple cider vinegar, maple syrup, dijon mustard, garlic, kosher salt, and pepper to a small mason jar. Screw the lid on tight and shake to combine. Refrigerate until serving.
Prep the Cranberry Almond Slaw
- Slice the cabbage into wedges and remove the core. Thinly slice the cabbage and place it in a large bowl.
- Thinly slice the red onion and chop the parsley. Add to the bowl with the cabbage.
- Next, add the cranberries and almonds to the bowl. Toss to combine. Cover and refrigerate until serving.
To Serve the Cranberry Almond Slaw
- Shake the vinaigrette and pour over the slaw. Toss to combine. Serve immediately or refrigerate up to 1 hour.
Notes
You can prep the salad and dressing 1-2 days in advance. Store separately. Toss together right before serving to avoid a soggy slaw. The slaw will be fine sitting out on a buffet for several hours. Refrigerate leftovers for up to 1 day.
Nutrition
Serving: 1servingCalories: 192kcalCarbohydrates: 18gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.002gSodium: 139mgPotassium: 190mgFiber: 3gSugar: 13gVitamin A: 298IUVitamin C: 21mgCalcium: 56mgIron: 1mg
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